Gulai Cumi-Cumi Recipe(Squid Curry) |
Ingredients: Serves 6 |
500 g (1 lb) fresh squid, remove head and ink sac 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 1 teaspoon finely grated fresh ginger 1 teaspoon salt 1 teaspoon chili powder ½ teaspoon dried shrimp paste (trasi) 1¾ cups coconut milk 4 kemiri nuts or brazil nuts, grated 1 stalk lemon grass, finely sliced or 1 teaspoon grated lemon rind 1 teaspoon palm sugar or substitute 4 tablespoons tamarind liquid or lemon juice to taste |
Method: Wash well inside and out of squid and rub away spotted skin from body. Cut each squid in halves lengthways, then into bite-size pieces. Put all other ingredients except sugar and tamarind or lemon juice into a saucepan and bring to simmering point, stirring. Allow to simmer over low heat, uncovered, until thickened. Stir occasionally. Add squid, simmer for 5 to 6 minutes. Add sugar and tamarind or lemon juice, taste and add more salt if necessary. Serve hot with rice and vegetables. |
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